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Kadai Paneer

Kadai Paneer

Revathi Palani
Kadai paneer is an easy to make North Indian side made from Paneer (Indian Cottage Cheese) and perfect as a side for any Indian flatbread (chapati) or rice.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 1 packet Paneer (14 oz or 396 gms)
  • Tomato - 2 large + 1 medium (finely chopped, cubed)
  • 1 tsp Salt (adjust per taste)
  • ½ inch Ginger (Julinenned)
  • ½ tsp Red Chilli powder
  • 1 medium Onion (cubed)
  • ½ medium Green Bell Pepper (cubed)
  • ½ tsp Garam Masala
  • 1 large pinch Kasoori Methi
  • Coriander leaves - For garnish

To dry roast and grind

  • 2 Dry red chilli
  • 1 tsp Fennel seeds
  • 1 tsp Jeera
  • 2 tsp Coriander seeds
  • ¾ tsp Black pepper

To temper

  • 2 Tbsp Oil
  • ½ tsp Jeera
  • 2 Dry red chilli
  • 1 tsp Coriander seeds

Instructions
 

  • First cut the paneer into large chunks and keep it immersed in warm water until use. Skip this step if using homemade paneer. Also, chop up the veggies and keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-1.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-2.jpg" alt="paneer" width="48%" />
  • In a large pan, dry roast all ingredients mentioned under "To dry roast and grind". Take care not to burn them. Turn off the flame and let to cool down to room temperature. Grind into a coarse powder and keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-3.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-4.jpg" alt="paneer" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-5.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-6.jpg" alt="paneer" width="48%" />
  • Heat the pan with oil and add the ingredients mentioned under "To temper" in the given order. Once the coriander seeds just start to change color, add the finely chopped tomatoes, salt. Saute until the tomato turns mushy.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-7.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-8.jpg" alt="paneer" width="48%" />
  • Add the ginger and continue to saute until the tomato mixture thickens. Add the red chilli powder, 1 tsp of the ground masala powder and continue to saute until the oil oozes out of the mixture.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-9.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-10.jpg" alt="paneer" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-11.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-12.jpg" alt="paneer" width="48%" />
  • Now add the chopped onion, bell peppers and tomatoes to the pan. Give a quick mix. Add the garam masala powder and saute until well combined. Add the paneer to the pan and qive a quick mix.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-13.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-14.jpg" alt="paneer" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-15.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-16.jpg" alt="paneer" width="48%" />
  • Crush the kasoori methi with your palms and add it to the pan. Also, add a additional ½ tsp of the ground masala powder. Saute until everything is combined well. Turn off the flame. Garnish with chopped cilantro leaves.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-17.jpg" alt="paneer" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-18.jpg" alt="paneer" width="48%" />
  • Serve hot with naan, chapati or jeera rice, pulao, etc.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-paneer-1.jpg" alt="kadai paneer" width="100%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/kadai-paneer-2.jpg" alt="kadai paneer" width="100%" />

Notes | FAQ

- While dry roasting the spices, take care not to burn them. Else the paneer will taste bitter.
- We are adding only about 1 ½ tsp of the ground masala powder to the dish. There will be some leftover which you can store in an airtight container and reserve for later use.
- You can adjust the quantity of ground masala powder added based on the spiciness level you desire.
- Do not saute for a long time after adding the paneer to the pan. The paneer will turn rubbery.